Description
Mac ’n’ Cheese Stuffed Meatball Bombs are an indulgent, fun-to-eat comfort food mashup — tender, juicy meatballs stuffed with creamy mac and cheese, baked to perfection, and brushed with a tangy glaze. Perfect as a party appetizer, game-day snack, or a hearty dinner idea!
Ingredients
- 1 lb ground beef (80/20 blend)
- ½ lb ground pork (optional for extra flavor)
- 1 cup prepared mac and cheese (thick and creamy, not runny)
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 1 cup shredded mozzarella cheese
- 1 cup barbecue sauce (or marinara, optional)
- 2 tbsp brown sugar (if using BBQ glaze)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, pork (if using), breadcrumbs, egg, Parmesan, garlic, onion powder, Italian seasoning, salt, and pepper. Mix gently until combined.
- Scoop about 2 tablespoons of the meat mixture into your palm and flatten into a disc.
- Place 1 tablespoon of mac and cheese in the center and a small pinch of mozzarella on top.
- Wrap the meat mixture around the filling to completely seal, forming a ball. Repeat until all are formed.
- Arrange meatballs on the prepared baking sheet.
- Mix BBQ sauce with brown sugar (if using) and brush a thin layer over each meatball.
- Bake for 20–25 minutes, until cooked through (internal temp 165°F / 74°C) and glazed.
- Optional: broil for 1–2 minutes for a caramelized top.
- Serve warm, garnished with extra Parmesan or parsley if desired.
Notes
- Use leftover mac and cheese for convenience — cold, firm mac works best for stuffing.
- You can air fry these at 375°F (190°C) for 15–18 minutes for extra crispness.
- Substitute BBQ sauce with marinara for an Italian twist.
- Freeze before baking for a make-ahead meal or appetizer.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main Course / Appetizer
- Method: Baking
- Cuisine: American